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Topic: Restaurants

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utee94

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Re: Restaurants
« Reply #1106 on: October 06, 2025, 02:57:58 PM »
Quote from: FearlessF on October 06, 2025, 02:56:32 PM
who's definitions are you using?
Of what?
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FearlessF

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Re: Restaurants
« Reply #1107 on: October 06, 2025, 03:03:47 PM »
polenta and grits

the same folks that don't know about proper chili?
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FearlessF

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Re: Restaurants
« Reply #1108 on: October 06, 2025, 03:50:54 PM »


Italian chili from Des Moines, IA

I do like the 1/2 cup chili powder per 2lbs of Italian sausage
not nearly enuff Cumin
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utee94

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Re: Restaurants
« Reply #1109 on: October 06, 2025, 03:55:02 PM »
V8?  3 cans of beans?


/
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847badgerfan

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Re: Restaurants
« Reply #1110 on: October 06, 2025, 04:08:00 PM »
The looks terrible.
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U RAH RAH! WIS CON SIN!

Honestbuckeye

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Re: Restaurants
« Reply #1111 on: October 06, 2025, 04:10:22 PM »
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Honestbuckeye

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Re: Restaurants
« Reply #1112 on: October 06, 2025, 04:12:55 PM »
Quote from: FearlessF on October 06, 2025, 02:16:41 PM
Grits are a Southern US dish of ground nixtamalized corn (hominy), while polenta is a Northern Italian dish made from ground flint corn that isn't treated with an alkali. The primary differences are the type of corn and the manufacturing process, resulting in grits having a softer, creamier texture and polenta being coarser and toothier. 

Thank you.  My grandparents from Northern Italy made polenta all the time and not only was it delicious with whatever Italian sauce they put on it, but it was extremely hard to make properly. Amateurs don’t even bother.   
It was considered a peasant dish, but like many peasant dishes, it turned into a delicacy.   Not even on the same planet with grits  
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DunkingDan

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Re: Restaurants
« Reply #1113 on: October 06, 2025, 04:28:37 PM »
Quote from: 847badgerfan on October 06, 2025, 12:20:53 PM
What's a grit?
Even my wife know what they were as a child in NEPA
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betarhoalphadelta

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Re: Restaurants
« Reply #1114 on: October 06, 2025, 04:33:18 PM »
I can probably count on one hand the number of times I've eaten grits in my life. 

(Not counting polenta, of course...)
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FearlessF

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Re: Restaurants
« Reply #1115 on: October 06, 2025, 04:35:50 PM »
Quote from: utee94 on October 06, 2025, 03:55:02 PM
V8?  3 cans of beans?


/
ain't no Texas Red
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utee94

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Re: Restaurants
« Reply #1116 on: October 06, 2025, 04:36:07 PM »
Quote from: betarhoalphadelta on October 06, 2025, 04:33:18 PM
I can probably count on one hand the number of times I've eaten grits in my life.

(Not counting polenta, of course...)
Go ahead and count polenta.  They're the same thing. :)
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FearlessF

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Re: Restaurants
« Reply #1117 on: October 06, 2025, 04:37:36 PM »
Quote from: 847badgerfan on October 06, 2025, 04:08:00 PM
The looks terrible.
it's probably terrible but, I'd give it a try
had a big bowl of the spicy Iowa chili after the golf tournament Sunday afternoon
pretty good eatin
even with plenty of beans
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utee94

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Re: Restaurants
« Reply #1118 on: October 06, 2025, 06:44:54 PM »
Quote from: FearlessF on October 06, 2025, 04:37:36 PM
it's probably terrible but, I'd give it a try
had a big bowl of the spicy Iowa chili after the golf tournament Sunday afternoon
pretty good eatin
even with plenty of beans
Cut the 8 TBSP of chili powder down to 6 TBSP.  Increase the comino to 2-3 tsp.  Throw in 1/4 tsp of Mexican oregano and 1/4 tsp cayenne.

Definitely do NOT use 2 lbs of hot bulk Italian sausage, this isn't spaghetti meat sauce.  You could use up to 1/2 lb if you really wanted, but really just 2 lbs of cubed beef would be better.

Oh and of course ditch the V8 and the beans.
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betarhoalphadelta

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Re: Restaurants
« Reply #1119 on: October 06, 2025, 07:01:20 PM »
Quote from: utee94 on October 06, 2025, 06:44:54 PM
Cut the 8 TBSP of chili powder down to 6 TBSP.  Increase the comino to 2-3 tsp.  Throw in 1/4 tsp of Mexican oregano and 1/4 tsp cayenne.

Definitely do NOT use 2 lbs of hot bulk Italian sausage, this isn't spaghetti meat sauce.  You could use up to 1/2 lb if you really wanted, but really just 2 lbs of cubed beef would be better.

Oh and of course ditch the V8 and the beans.
So... Change everything and make a completely different recipe?
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